Sushi stack with egg floss and spicy mango Kewpie

Ingredients

Main Ingredients

• Kewpie mayonnaise 2 tablespoon
• Obento Yaki Nori seaweed sheet
• Obento sushi seasoning 9 tablespoon
• Precooked rice 3 cups
• 1 whole Egg plus 1 egg yolk
• Vinegar 1/4 teaspoon
• Cornflour 1 teaspoon
• Salt pinch
• Vegetable oil for deep frying
• Lebanese Cucumber diced
• 1 Avocado mashed
• 1 Carrot grated
• 8 Crab sticks
• Spring onion sliced
• Mango 1 cheek
• Sriracha 1 teaspoon

Method

1. To make 4 sushi stacks heat up 3 cups of precooked short gran rice in the microwave until steaming. (Or cook rice as per packet instruction if you don’t have any precooked rice handy.) Spread in a wide dish and drizzle 9 tablespoon Obento sushi seasoning over rice and fold through. Set aside to cool to room temperature.
2. Cut 1 large Lebanese cucumber into approximately 1 cm cubes. Peel and finely grate 1 carrot. Cut 8 crab sticks into rough chunks approximately 1cm. Mix 1 tablespoon Kewpie mayonnaise through crab stick. Using scissors cut 1 Obento Yaki nori seaweed sheet into 2 cm squares. Mash 1 avocado (if serving is delayed add some lemon juice to keep avocado from going brown otherwise leave as is if serving straight away). Slice 2 stalks of spring onion for garnish
3. To make spicy mango Kewpie dipping sauce: Cut and mash one mango cheek until thin consistency. Mix through 1 tablespoon Kewpie mayonnaise and 1 teaspoon sriracha sauce
4. To make egg floss. Whisk 1 egg plus egg yolk thoroughly. Mix 1 teaspoon cornflour with a small amount of water then whisk into egg. Mix in vinegar and salt: Heat approximately 2 cm deep oil in a deep saucepan. When oil is extremely hot pour half egg through the holes in a.wide skimming spoon. Note: The egg will rapidly expand when it hits the oil so this should be done in a deep saucepan for safety. Toss the egg briefly until golden then quickly scoop out to drain onto paper towel.
5. To assemble the sushi stack: in a round take away container place a 1cm layer of crab mix. Sprinkle a thin layer of grated carrot over the crab. Add a 1cm layer of sushi rice and use wet hands to push down firmly into the container. Place a layer of sushi squares over the rice then spread a 1/2 cm layer of avocado over seaweed. Place a 1cm layer of chopped cucumber. Finally add a 1 cm layer of sushi rice. Again use wet hands to gently push down the rice and make sure the whole stack is packed tightly
6. To serve: Flip the sushi stack inside the takeaway container upside down on your serving plate. Gently squeeze sides and tap top to remove without disrupting the layers. Top the sushi stack with egg floss and sprinkle with chopped spring onion. Serve immediately with soy sauce and spicy mango kewpie dipping sauce on the side. Enjoy x

Product used in recipe

• Kewpie - Mayonnaise